Italian Meat Loaf with Fresh Basil & Provolone Recipe (2024)

have made several times to recipe. last night subbed Botticelli marinara for the ketchup. using umami hints from Serious Eats added¾tsp anchovy paste, 1tsp soy sauce &¼tsp marmite to the mix. this was very good.

I have also made this many times, a favorite of my husband, a great comfort food too!

I have made this recipe so many times I can't even count. The first time I made it, I used ground turkey to try a little lighter approach. It turned out so well that I have never used beef. When I make it, I press the meat into individual serving sized meatloaf balls. This cuts the cooking time in half. I have also used this recipe to make mini meatloaf balls as appetizers at parties, and they are always a hit.

Not my favorite meatloaf, but it was ok. The ketchup made is a little too sweet for our tastes. Will probably not make again since I have another meatloaf recipe that my whole family loves.

One of my favorite Cooking Light recipes. I've added a bit more ground round.

My husband, who claims not to like meatloaf, loves this. I make this 3 or 4 times per winter. Made some minor substitutions though. I use a meatloaf mix from my grocery store: ground beef, pork and veal. I also substitute jarred marinara sauce for the ketchup. I usually have sun-dried toms in oil in the cupboard, so I just rinse them and toss them in. When I've had mozzarella, but no provolone, I've used that. This is wonderful on a cold night.

Wonderful meatloaf recipe. Even my meatloaf-hating eaters love this recipe. Left-overs don't last long. Company-worthy!

I really like sundried tomatoes but found the flavor with this meatloaf to be very off. Between the sundried tomatoes and the ketchup, it was way too sweet. Additionally, the ratio of breadcrumbs to the meat was way too high-- the meatloaf tasted more of breadcrumb than of meat! I doubt that I will make this recipe again. It tasted much better the next day but not worth the first meal.

This is absolutely the best meat loaf recipe ever. I've been making it since it was published in the Best of Cooking Light 2. I do use the whole egg, but other than that, no changes. It's always a real hit, even with teenagers.

I did not care for this recipe at all, not the flavor and not the texture. Considering the consistency was mushy and it literally feel apart when sliced, I would not recommend this for company. I used roasted tomatoes off Wegmans olive bar in place of the soaked sun-dried and subbed ground turkey for beef. So dissappointing for a recipe that so many others clearly enjoyed:(

Love this recipe. Have made multiple times and consistently like. Leftovers heat up well. Low calorie for portion size and taste.

An absolute favorite. I always make 2 and freeze the second before baking for an easy dinner some other night

We really enjoyed this meatloaf. It was tasty and something a bit different from the original meatloaf recipe. A bit too much breadcrumbs for my palette, but would make again.

This has become my "go to" meatloaf recipe. It is super easy to throw together and has a full, robust flavor. I make it with ground turkey and just a bit of ground beef to lower the fat further. Last night I didn't have any fresh basil to throw in so I made it without, and it was still excellent. My family loves it, and the meatloaf sandwiches from the leftovers are always a hit too.

Holy smokes!!! I do not even like meatloaf typically, and this was wicked good! All I had available in the fridge was sun dried tomatoes packed in oil so my guess is that my version had a bit more fat. Very flavorful dish . . . my 12 year old daughter wolfed down one serving and asked "Is there any more?" Thanks Cooking Light. This will be added to our rotation.

I have made this many times and is a family favorite in our household!!! I loaned out my copy of cooking light that had my original of this recipe. I hunted and found this website just to get this exact thing! Great use for the basil from the garden. Makes great sandwiches for leftovers. Pairs perfect with Squash-Rice casserole recipe on here that came from the same issue. Just make sure if you use low fat meat or ground turkey for the meatloaf to up the eggs or ketchup or it can get dry.

This was okay, but it had way too much breadcrumb. I would make it again and just cut back.

I've been making this recipe for over 10 years now, and this is the only meatloaf recipe I make. The only thing I changed is the meat: I grew up on pork being the 'ground meat', so I use that instead and in all of the other recipes that call for it, like meatballs, spaghetti sauce. Sometimes I make it as muffins: a standard muffin pan works, and you get 12 muffins instead of 12 slices. The cooking time is much shorter too: I used silicon muffin pans on a cookie sheet and 45 mins was too much, next time I'll try 30 and go from there.

This is a great recipe! I like to add toasted pine nuts to the recipe. This is a family favorite, however we are trying to come up with a name other than meatloaf for it. The name "Meatloaf" just has a bad connotation.

This was the worst meatloaf I have ever had. I didn't like the consistency or the flavor. It had way too many sun dried tomatoes and fell apart when it was sliced. Only one of my 3 kids ate it and my husband gave it 2 1/2 stars.

awesome...

My boyfriend was raised on some sort of gross microwaved meatloaf and was super skeptical when I told him what I was making. He was shocked that meatloaf could be moist, flavorful, and delicious! I make this once a month now.